- 2 slices (1½ oz) bacon, chopped into 1/2-inch pieces
- 1 Tbsp butter
- 1/4 head cauliflower roughly cut into 1/2-inch pieces (1½ cups or 6 oz)
- 2 stalks celery, diced
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 (8 oz) bottle clam juice
- 3/4 cup water
- 2 tsp fresh thyme leaves or 1 tsp dried thyme, plus more for garnish
- 1/2 lb medium peeled and deveined shrimp, roughly chopped
- 1/2 lb boneless, skinless salmon, cut into 1-inch pieces
- 1 cup heavy cream
- Tabasco or your favorite hot sauce, optional
- Line a small plate with a few layers of paper towel.
- Place the bacon in a medium pot over medium-high heat. Reduce the heat to medium. When the bacon starts to render its fat, after 2 to 3 minutes, stir until the bacon is crispy, 4 to 5 minutes. Remove bacon with a slotted spoon to the prepared plate.
- Reduce the heat under the pot to medium. Add the butter. When the butter has melted, add the cauliflower, celery, onion powder, garlic powder, salt, and pepper. Cook, stirring occasionally, until the celery softens, 5 to 6 minutes.
- Add the clam juice, water, and thyme. Bring the liquid to a boil, reduce the heat to medium-low, and simmer until the vegetables are quite tender, 15 minutes.
- Transfer about a sixth of the soup to a blender and puree it, then add the pureed soup back to the pot. Add the heavy cream. Increase the heat, bring the liquid to a boil, then reduce the heat to a simmer. Add the shrimp and cook until it’s opaque, stirring a few times, about 5 minutes. Add the salmon, gently stir to incorporate, and cook for 5 minutes, stirring occasionally trying not to break up the salmon as it cooks.
- Add the hot sauce, season to taste with salt, and pepper, and ladle into bowls. Garnish with the cooked bacon and a sprinkling of thyme leaves. Serve.